André Bergère Origine Brut

Grower: André Bergère
Grape Variety: Chardonnay / Pinot Noir
Style: Citrus and Toasty
Country: France
Appellation: Champagne
Vintage: NV
Closure: CORK
Alcohol: 12.5% ABV
Bottle Size: 75cl

Fried Noodles, Prawns and Char-Grilled Salad Onions

Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 1

INGREDIENTS

For the salad onions //

1 tbsp olive oil
3 salad onions
salt and freshly ground black pepper

For the noodles //

2 tbsp sesame oil
1 garlic clove, chopped
pinch dried chilli flakes
2 salad onions, finely chopped
2 baby aubergines, sliced
1 handful spinach
3 prawns, chopped
150g/5½oz egg noodles, cooked according to packet instructions
2 tbsp soy sauce
1 tbsp sesame seeds

1. For the salad onions, place the salad onions and olive oil into a bowl.
2. Season, to taste, with salt and freshly ground black pepper and toss together.
3. Heat a griddle pan until smoking.
4. Add the salad onions and char-grill for two minutes on each side, so that brown griddle marks are formed.
5. Remove from the heat and set aside.
6. For the noodles, heat the sesame oil in a large wok over a high heat.
7. Add the garlic, chilli, salad onions and aubergine and stir fry for one minute.
8. Add the spinach and prawns and cook for a further two minutes, turning the prawns halfway through cooking.
9. Add the noodles, drizzle over the soy sauce and toss together.
10. To serve, place the noodles on a large warm plate and sprinkle with sesame seeds.
11. Place the char-grilled salad onions criss-crossed on top.